Cabbage cutlets recipe from Julia. Cabbage cutlets recipe with photo

Cabbage cutlets or just cabbage cutlets - whatever you call them, they are still appetizing, fragrant and also healthy. They are served not only as a kind of side dish, but also a hearty dish for both children and adults. Little fidgets are unlikely to eat stewed cabbage, which cannot be said about a golden cutlet with a golden crispy crust. Complement the dish with sour cream, creamy or mushroom sauces. Today we talk about the best recipes on how to cook delicious cabbage cutlets for the whole family.

So that the cabbage is not tough, during cooking it is poured with boiling water, you can boil until half cooked. Eggs, mashed potatoes, semolina are used as a bunch of ingredients.

Recipe for cabbage cutlets with semolina.

• Semolina - 5 tbsp
• Carrots - 2 pieces medium
• Parsley or dill - half a bunch
• Eggs - 2 pcs
• Cabbage - 300 gr
• Salt, pepper - to taste
• Vegetable oil - 2-3 tbsp
• Flour - 3-4 tbsp

Cooking:

1. Finely grate the carrots, chop the parsley, chop the cabbage into a small cube.
2. Put all the vegetables in a container and pour room temperature eggs beaten with salt and pepper, semolina.
3. Mix all the ingredients and leave for 15 minutes until the semolina swells. Sift flour and pour onto a plate.
4. Heat up a frying pan with vegetable oil. Shape cutlets from the mass, roll each in flour and fry until golden brown for 5-7 minutes on each side.

Cabbage cutlets with peas and onions.

• Split peas - 200 gr
• White cabbage - 370 gr
• Water - 100 ml
• Salt - 2 tsp
• Curry (powder) - 3 tsp
• Flour - 150 gr
• Bulb
• Breadcrumbs

Cooking:

1. Pre-soak the peas in plenty of water for 10-12 hours.
2. Drain the water and rinse the peas thoroughly. Add paper towel-dried peas to food processor along with chopped cabbage, water, salt and curry powder, mix thoroughly.
3. Grind for a few minutes to a state of minced meat. Add all wheat flour and finely chopped onion, mix everything.
4. Heat up a frying pan and pour some oil into it. Nearby put a plate with spilled crackers.
5. Scoop the cabbage mass with your hand, form a dense cutlet, roll in breadcrumbs and fry in a hot frying pan in a large amount of oil until a dense golden crust appears on both sides.

A simple recipe for delicious cabbage cutlets.

• Cabbage - 400 gr
• Olive oil - 1 tbsp
• Carrot - 1 piece
• Eggs - 3 pcs small
• Onion - 1 pc.
• Garlic - 2 cloves
• Parsley - half a bunch
• Flour - 5-6 tbsp
• Cumin, black pepper and salt - a pinch each
• Vegetable oil for frying

Cooking:

1. Grate the carrots on a fine grater, cut the onion and garlic into small cubes.
2. Fry all these vegetables in a hot frying pan with a tablespoon of olive oil. Stirring, simmer regularly until golden brown, about 5 minutes.
3. In the meantime, finely chop the parsley, combine the spices. Sift flour. Shred cabbage and blanch in boiling water.
4. At the end of cooking, add spices to the vegetables and fry for another 2-3 minutes.
5. After that, combine all the vegetables with parsley and eggs, and half a share of flour.
6. Put a frying pan with vegetable oil on the fire to heat it up. Form cutlets from the mass, roll in flour and immediately spread in a pan. Cook for 4-5 minutes on each side.

Cutlets with cabbage and minced chicken deep-fried.

• Cabbage - 300 gr
• Chicken breasts - 600 gr
• Salt - a pinch
• Pepper - a pinch
• Paprika - 1 tsp
• Garlic - 2 cloves
• Breadcrumbs - 6-7 tbsp
• Flour - 5 tbsp
• Egg - 1 pc
• Vegetable oil

Cooking:

1. Shred the cabbage very finely and scald with boiling water, strain the water through a colander.
2. Rinse and chop the breasts, turn through a meat grinder with garlic cloves, you can along with cabbage.
3. Add eggs, beaten with salt and pepper and sifted flour to the mass, knead until a homogeneous consistency.
4. Mix the paprika with breadcrumbs and roll the formed cutlets in the mixture.
5. Fry treats in a thick-walled saucepan for 1-2 things or in a cauldron with plenty of oil so that it covers the cutlets.

As you know, cabbage is a vitamin and at the same time low-calorie product. It perfectly cleanses the intestines of toxins and normalizes digestion. At the same time, the preparation of such dishes does not require special expenses. Therefore, today you can eat not only right, but also not expensive. We invite you to try cabbage cutlets: a recipe from Yulia Vysotskaya

Classic cabbage cutlet recipe

• ½ head of white cabbage;
• 1 onion;
• 150 g of semolina;
• 50 g of water;
• breadcrumbs;
• salt, pepper to taste.

1. We clean our cabbage and chop it finely (video).

2. Lightly sauté the onion in a pan and add cabbage, water to it and leave to simmer for 10 minutes.

3. Add salt, pepper, semolina and leave for another 5 minutes. Remove from heat and wait for the vegetable mass to cool.

4. We make small cutlets, roll them in breadcrumbs and fry in sunflower oil on both sides until golden brown.

Cauliflower cutlets

In the preparation of such a dish, you can use not only white cabbage, but also cauliflower. As well as other products that are useful for our body, such as bell peppers, carrots and garlic.

You will need:

• 1 head of cauliflower;
• 1 bell pepper;
• 1 carrot;
• 1 onion;
• 1 head of garlic;
• 1 egg;
• 3 art. spoons of flour;
• dill greens, salt.

1. We disassemble the cauliflower into inflorescences and boil them in salted water for about 5 minutes.

2. Grind onions, garlic, peppers and carrots. Lightly fry the onion in vegetable oil, then add garlic to it, and then pepper and carrots. Fry all the ingredients on low heat for 7-8 minutes. At the end add dill.

3. Using a combine (meat grinder), grind all the ingredients, put the egg, flour and spices into the resulting minced vegetable, mix.

4. We form cutlets, roll them in flour and fry in oil until cooked.

Cabbage cutlets with meat

For those who still prefer to feel the taste of meat in cutlets, we offer cabbage cutlets with meat: a recipe from Yulia Vysotskaya.

Here you can use any meat: pork, chicken and fish.

• 0.5 kg of minced meat (fish or chicken);
• 250 g cabbage;
• 2 eggs;
• 250 g carrots.

1. Three carrots and cabbage on a coarse grater, add any minced meat, egg and spices to them. We mix everything well.

2. We form cutlets from the minced meat and fry in a pan on one side and the other.

3. We take a deeper container, put a layer of carrots and onion rings on the bottom so that the cutlets do not burn.

4. Put the fried cutlets on top, pour in half a glass of water, close the lid and simmer for 30 minutes.

1. If you want to cook non-greasy, easy-to-digest cutlets, then they can be baked in the oven. To do this, take a baking sheet, cover it with baking paper, greased with butter. We spread the cutlets and put the oven for 25 minutes at a temperature of 180 degrees. Then take them out of the oven, grease them with egg white and cook for another 10 minutes.

2. You can cook such cutlets from sauerkraut. As well as mushrooms and potatoes. Instead of onions, you can take eggplant or zucchini.

3. To turn the cutlets, it is better to use a wooden spatula, as the dish turns out to be very tender and its shape can be damaged.

4. Instead of breadcrumbs, you can use sesame seeds, oatmeal or flax seeds. But instead of flour, starch, so it has excellent bonding properties.

We hope that cabbage cutlets: a recipe from Yulia Vysokaya will definitely fall into your home cookbook of simple, original recipes.

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Cabbage cutlets are a very healthy, tender and tasty dish. It can be served as a side dish or used as a main dish.

It is very easy to prepare, all the ingredients can be bought at the store.

The classic version of cutlets is a great addition to fatty juicy meat.

You will need:

• five chicken eggs;
• one cabbage fork;
• wheat flour - 390 gr;
• vegetable oil for frying;
• seven bulbs;
• salt and black pepper to taste.

Step-by-step instruction:

1. Load the cabbage leaves into a blender and grind.
2. After that, pour a lot of cabbage with boiling water, remove the bowl for 2 hours.
3. We squeeze it out of the cooled water.
4. Pass five peeled onions in a frying pan, having previously chopped them finely.
5. Finely chop the other two onions too.
6. We break eggs into cabbage, pour raw and fried onions, ground pepper, salt. We mix.
7. After wetting our hands, we form balls from the resulting mass, process them with flour.
8. With our hands we give the koloboks a flattened shape of cutlets.
9. Fry in vegetable oil until a delicious golden crust appears.

cauliflower recipe

If you are on a diet or you are a staunch vegetarian, these cutlets are for you. They are light, tasty and satisfying.

Grocery list:

• flour - 75 gr;
• salt - 15 gr;
• two eggs;
• cauliflower 1 kg;
• two sprigs of parsley;
• vegetable oil - 50 ml.

Step-by-step instruction:

1. Boil cabbage inflorescences in water until half cooked, 5 minutes. Don't forget to salt the broth.
2. Cut the cooled cabbage into small pieces.
3. Pour the sifted flour into the resulting mass, add salt, raw eggs, chopped parsley. Mix everything. It turned out vegetable stuffing.
4. Heat oil in a frying pan.
5. We take the minced meat with a tablespoon, give the desired shape with our fingers and lower it into the pan.
6. Fry for 4 minutes from each barrel. The fire is medium.

Cabbage cutlets with mushrooms

Required Ingredients:

• one onion;
• flour - 140 gr;
• ground pepper to the couse;
• hard cheese - 50 gr;
• salt to taste;
• champignons - 0.1 kg;
• two eggs;
• sunflower oil - 60 ml;
• forks of white cabbage.

Cooking secrets:

1. We cut the head of cabbage into several large pieces. You should get 5-6 pieces in total.
2. Put them in a bowl with water. Add salt, put peppercorns and one bay leaf.
3. Boil the contents of the pot for 5 minutes.
4. We take out the softened cabbage and finely chop with a knife.
5. We pass the cheese through a grater.
6. Finely chop the onion one by one and coarsely chop the mushrooms.
7. Pass the onion in sunflower oil, after 4 minutes add pieces of mushrooms.
8. We cook another 6 minutes.
9. We combine cabbage, salt, onion-mushroom mass, cheese, raw eggs and pepper.
10. From a homogeneous mixture we sculpt cutlets.
11. Immerse them in flour and put them in a frying pan in oil.
12. After 4 minutes, turn the meatballs to the other side.
13. The dish is served hot. Bon appetit!

With added potatoes

Do you want to make a vegetarian dish more satisfying and nutritious? Add potatoes to it.

Recipe Ingredients:

• breadcrumbs - 25 gr;
• two medium bulbs;
• potatoes - 0.3 kg;
• vegetable oil for frying;
• white cabbage - 0.3 kg;
• salt and ground pepper to taste;
• one chicken egg;
• butter - 70 gr.

How to make meatballs:

1. Disconnect the top leaves and stalk from the cabbage. Finely chop the rest along with the peeled onions.
2. Put the vegetables in the pan, pour 60 ml on top.
3. Simmer the whole mass for seven minutes at medium power.
4. Separately, boil the potatoes until soft, mash them.
5. Salt and pepper the stewed cabbage.
6. Add the cabbage mass to the puree, pour over the egg, add the butter. Mix.
7. Form round cutlets by hand, sprinkle with breadcrumbs.
8. Fry with vegetable oil until golden brown.
9. You can serve these cutlets with sour cream, fresh herbs, mayonnaise or mushroom sauce.

Variation from Yulia Vysotskaya

Cutlets according to this recipe are obtained with a golden crisp on top, and a soft, tender filling inside.

Base Ingredients:

• one egg;
• semolina - 60 gr;
• white cabbage - 0.3 kg;
• any spices;
• broth - 300 ml;
• salt to taste;
• oil for frying - 30 gr.

Step by step preparation:

1. Wash the cabbage leaves under the tap, dry them and pass them through a meat grinder.
2. Break the egg into the cabbage and beat it with a whisk. Add spices, semolina and salt to it.
3. Mix the mass with a spoon and put it on the shelf for 7 minutes. Semolina will increase in volume during this time.
4. Pour oil into the pan, turn on the gas stove.
5. After wetting your hands, fashion cutlet-shaped meatballs from the minced vegetable.
6. Drop them into the sizzling oil. Cook until crusty.
7. As soon as the dish is cooked, pour the broth on top and simmer the cutlets on low heat for 10 minutes.
8. Put the appetizing meatballs on a plate and pour them with sour cream sauce. Bon appetit!

Meat and cabbage cutlets

If you missed that there is not enough meat for ordinary cutlets, add cabbage.

You will need:

• onion - 150 gr;
• salt to taste;
• ground beef - 0.5 kg;
• any spices and peppers to taste;
• cabbage leaves - 0.3 kg;
• sunflower oil - 50 ml.

Cooking method:

1. Ready-made minced meat can be bought at the store, but it is advisable to make it at home from a piece of meat.
2. Cut the meat into pieces and send it to the meat grinder, do the same with cabbage and onions.
3. Knead the minced meat from the resulting mass with your hands and additionally beat off.
4. Place it under cling film and close in the refrigerator for 30 minutes.
5. During this time, the minced meat will be saturated with the juice of meat and vegetables, as a result, the cutlets will fry tastier.
6. As soon as the oil in the pan starts to sizzle, we make koloboks of cutlets with our hands and lower them to the bottom of the frying pan.
7. Cook until crusty. The meatballs can be additionally stewed in the broth for 40 minutes.
8. These cutlets go well with mashed potatoes, buckwheat or rice.
9. dill - 40 gr;
10. flour - 70 gr;
11. semolina - 80 gr;
12. breadcrumbs - 100 gr;
13. salt - 4 gr;
14. one bulb;
15. black pepper - 3 gr;
16. olive oil - 20 ml.

Action algorithm:

1. Get rid of the spoiled leaves from the cabbage head, cut into several large pieces and boil them in a saucepan, after salting the water.
2. After 10 minutes, turn off the stove, discard the pieces of cabbage in a colander and pass through a meat grinder.
3. Process the onion on a grater, push the garlic cloves on the press, chop the dill with a knife.
4. Combine vegetables in a common bowl, add salt, semolina, pepper and wheat flour. Mix everything.
5. Form patties with your hands and sprinkle with breadcrumbs.
6. Fry in olive oil.

Cabbage cutlets. Cutlets are incredibly tasty, fragrant, crispy. Saliva flow already from one of their species: golden, beautifully shaped, tender, juicy. Cabbage cutlets are tasty, healthy and very affordable. They can be used as an original side dish or an independent dish. When serving cabbage cutlets, mustard, sour cream, tomato or mushroom sauce are often used. Cabbage cutlets are incredibly popular with vegetarians. However, they can serve as an excellent side dish for meat dishes. This dish will help diversify any family menu, especially children's. It is no secret that children often do not like cabbage and dishes from it, however, when they see the appetizing crispy crust of these cutlets, they eat them with great pleasure. Ingredients: 700 grams of white cabbage; two fresh chicken eggs; two large heads of onions; 4-5 tablespoons of semolina; one teaspoon of salt; dried or fresh herbs - to taste; seasonings - to taste; 30 grams of butter; refined sunflower oil - for frying. Step-by-step cooking process: Immediately, before starting cooking, pour water into the pan, put on fire and bring to a boil. We chop white cabbage as thinly as possible, send it to boiling water. Cook the cabbage for 7-10 minutes until half cooked. If the cabbage is old, it will take longer to cook. Two large heads of onions are peeled and cut into small cubes. Put a piece of butter in a preheated pan and spread all the chopped onion. Fry the onion over medium heat until golden brown, stirring occasionally to prevent burning. Transfer it to a plate and let cool. We fold the cabbage cooked until half cooked in a colander, let the excess liquid drain. Let the cabbage cool completely and squeeze out the remaining moisture with your hands. We shift the cabbage into a deep bowl, add the cooled fried onions, two fresh chicken eggs, salt, semolina, herbs (I have dried) and seasonings (to taste). We mix everything well and let the minced meat stand for 10 minutes: so that the semolina swells. If the stuffing turns out to be watery, add a little more semolina. We form cutlets (this time I have a round shape), shifting the minced meat several times from one hand to the other and pressing it a little. Put our cabbage cutlets in a frying pan with a sufficient amount of heated vegetable oil, fry on one side until golden brown. Then turn over and fry the second side already under the lid. These meatballs cook very quickly. From this amount of ingredients, I get 10-12 cutlets. Advice. If you want to cook very light, low-fat cutlets, then we advise you to bake them in the oven, heating it to 180 degrees. Put the cutlets on a baking sheet covered with baking paper, grease them with butter and bake for about 20 minutes. Then we take it out, coat it with beaten egg white and put it back in the oven: for about 10 minutes. Ready cutlets can be sprinkled with sesame seeds. Serve cabbage cutlets on the table warm or cold, with sour cream or other sauces.

Good day to you, dear readers. What do you usually cook meatballs from? Mince or meat? For a long time, I also thought that only meat cutlets can be tasty, and all other variations of the dish are a waste of energy and products. But today we will cook amazingly fragrant cabbage cutlets, the recipe from Yulia Vysotskaya is simple, and the result is pleasing to the eye and taste buds.

Julia Vysotskaya is a talented woman, an amazing cook, a caring mother. Dishes according to her recipes prove that homemade food can be original, varied and in no way inferior to restaurant food in terms of taste.

Braised cabbage cutlets

You can cook cabbage cutlets very quickly, they always turn out: it is very difficult to spoil them. And the products you need are always at hand.

What we need:

• cabbage - 450 g;
• semolina - 75 g;
• chicken eggs - 2 pcs.;
• vegetable broth - 430 ml;
• salt, spices, dried herbs.

Step by step recipe:

1. Grind the cabbage in a blender or chop very finely.
2. Beat the eggs with a fork a little with salt and seasonings, add to the cabbage.
3. Add the grits, mix, leave for a quarter of an hour: during this time, the semolina will have time to swell.
4. We form cutlets with wet hands, fry on both sides until a beautiful golden brown.
5. We put the cutlets in a saucepan, pour the broth, add a few bay leaves. Simmer for a quarter of an hour under the lid.
6. Can be served with broth gravy, tomato or sour cream sauce.

Calorie content per 100 g - 53 kcal.

To make cutlets more juicy, to give them an original taste, add a small apple, sour or sweet and sour, prunes, dried cranberries or lingonberries to the minced meat.

The video shows the recipe for lean diet options for the dish:

Fried cabbage cutlets

This dish will help you out if there is catastrophically little time to prepare a full dinner. They are so tasty that not all men immediately realize that there is no meat in them. 🙂 Children also like them, even those who do not really like vegetables.

What we need:

• cabbage - 650-700 g;
• onion - 70-80 g;
• garlic - 2-3 cloves;
• semolina - 110 g;
• flour - 75 g;
• crackers or crushed oatmeal for breading;
• salt, pepper, rosemary, basil, oregano.

How to cook:

1. Cut the head of cabbage into several parts, boil in salted water for 8-10 minutes. You can finely chop the vegetable, stew for 10 minutes.
2. Throw the cabbage in a colander: it should drain well. Grind in a meat grinder or blender.
3. Finely chop the onion, crush the garlic in a press, add to the minced meat along with herbs and semolina. Let's stand for 20 minutes.
4. We introduce flour in small portions, the consistency of the minced meat should not be very dense.
5. We form small cutlets, roll in breading, fry over low heat on both sides until golden brown.

Per 100 g - 99 kcal.

Cabbage cutlets can be cooked not only with semolina, you can safely put corn grits, chopped oatmeal, bran into minced meat. A very tasty dish is obtained by adding grated hard or chopped pickled cheese. Boiled rice, buckwheat, couscous can be served as a side dish.

How to cook cabbage cutlets without semolina

The benefits and harms of semolina are actively discussed by nutritionists, mothers, culinary specialists, they have not yet come to a consensus. But if you are against semolina in any form, you can cook vegetable cutlets without it.

Cauliflower cutlets

To prepare cutlets, you can use not only ordinary cabbage, but also cauliflower, Beijing, broccoli. There are even recipes with sauerkraut, but this is not for everybody. 🙂

What we need:

• cauliflower - 750 g;
• Bulgarian pepper - 150 g;
• onions and carrots - 70-75 g each;
• garlic - a few cloves;
• egg;
• flour - 50 g;
• fresh herbs, salt, black pepper.

How to cook:

1. We will disassemble the head of cabbage into small inflorescences, boil them until half cooked - about 4-5 minutes.
2. Finely chop the remaining vegetables, fry in a small amount of oil for 6-8 minutes, add chopped greens.
3. We mix all the ingredients, grind in a blender, add the egg, salt and seasonings.
4. We make neat cutlets, fry for 3-4 minutes on each side.

Per 100 g - 51 kcal.

To reduce the calorie content of cutlets, you can not fry them, but bake them in the oven, steam them. They need to be baked in the oven for 20-25 minutes at a temperature of 180-190 degrees, then greased with egg white, sent to the oven for another 8-12 minutes. You can sprinkle the finished dish with sesame or flaxseed. It takes no more than 15 minutes to cook diet cutlets in a double boiler.

Cabbage cutlets with mushrooms

In the photo: cabbage cutlets from Yulia Vysotskaya

You can add various vegetables to minced cabbage - mushrooms, potatoes, zucchini, tomatoes. I use rye, buckwheat flour, but if there is nothing suitable, add regular wheat.

What is necessary:

• cabbage - 800 g;
• milk 1.5% - 120 ml;
• flour - 35 g;
• onion - 70 g;
• fresh champignons - 350 g;
• egg - 2 pcs.;
• ground pepper, salt.

How to cook:

1. Cut the onion and mushrooms into small cubes.
2. Finely chop the cabbage, knead well with salt, put in a deep frying pan. Pour in milk, simmer for 7 minutes.
3. In another pan, fry the onion with mushrooms and spices - the liquid should completely evaporate.
4. Mix all the vegetables, pass through a meat grinder.
5. Add eggs, salt, herbs to minced meat, mix.
6. We make cutlets, fry over medium heat until golden brown.

Per 100 g - 46 kcal.

Cabbage cutlets go well with natural yogurt or sour cream sauce with chopped spinach, leek and garlic.

So our meeting today has come to an end, my dear readers. Now you know that cabbage cutlets are not “fu, what a disgusting thing,” but a very tasty, healthy lean dish. Write to me in the comments which recipe and method of cooking vegetable cutlets you like the most.

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